Process of producing a ready-to-spread frosting

ABSTRACT

Process for producing a light bodied, ambient temperature storable, ready-to-spread frosting, by turbulently mixing, at a temperature of 70*-120* F., a comminuted sugar phase with an emulsion wherein an edible glyceridic oil, having a melting point in excess of 90* F. and less than 120* F., is dispersed into an aqueous phase and said emulsion has from 1 part to 2.5 parts of the aqueous phase for each part of the specified glyceridic oil phase, the parts figures being by weight, and has from about 1.5 to 5.5 percent by weight, based on the emulsion, of a cold water swellable polysaccharide, and aerating the resulting mixture to form the prepared frosting.

Waited States Patent Baggy et al.

[54] PROCESS OF PRODUCING A READY- TO-SPREAD FROSTING [72] Inventors:Elmer E. Daggy, Tenafly; Daniel Melnick,

[2]] Appl. No.: 875,549

[56] References Cited UNITED STATES PATENTS 3,464,830 9/1969 Wahba..99/139 3,194,666 7/1965 Bedenk ..99/l39 3,253,928 /1966 Bedenk..99/l39 Mar. 14, 1972 Primary Examiner-Raymond N. Jones AssistantExaminer-J. M. Hunter Attorney-Frank E. Robbins, Joseph Shekleton, JanetE. Price, Robert D. Weist, Martha A. Michaels and Dorothy R. Thumler 57] ABSTRACT Process for producing a light bodied, ambient temperaturestorable, ready-to-spread frosting, by turbulently mixing, at atemperature of -120 F., a comminuted sugar phase with an emulsionwherein an edible glyceridic oil, having a melting point in excess of F.and less than F, is dispersed into an aqueous phase and said emulsionhas from 1 part to 2.5 parts of the aqueous phase for each part of thespecified glyceridic oil phase, the parts figures being by weight, andhas from about 1.5 to 5.5 percent by weight, based on the emulsion, of acold water swellable polysaccharide, and aerating the resulting mixtureto form the prepared frosting.

15 Claims, No Drawings PROCESS OF PRODUCING A READY-TO-SPREAD FROSTINGThe invention relates to a light bodied, ambient temperature storable,readyto-spread frosting.

An object of the invention is to provide a method for making a superiorfrosting of excellent texture and flavor which may be stored inready-to-use form under normal ambient temperature storage conditions.

A further object of the invention is to provide a ready-tospread ambienttemperature storable frosting which will not segregate or degrade onexposure to temperature as high as 100 F. for 6 months or longer.

Yet another object of the invention is to provide a light bodied,ambient temperature storable, ready-to-spread frosting of reducedsweetness and that is highly resistant to drying out when used to top acake.

Other objects of the invention will be apparent hereinafter from thedescription which follows and from the appended claims.

GENERAL DESCRIPTION OF THE INVENTION In the broadest sense, theinvention covers a process for producing a light bodied, ambienttemperature storable, ready-to-spread frosting comprising turbulentlymixing, at about 70 to about 120 F., a comminuted sugar phase with aglyceridicoil-phase-inaqueous-phase emulsion, to form a heavy bodiedfrosting composition. The weight ratio of the aqueous phase to theglyceridic oil phase is in the range from about 1 l to about 2.5 l andthe emulsion contains from about 1.5 to 5.5 percent by weight of a coldwater swellable polysaccharide. The turbulent mixing with the sugarphase, first conditioned at about 65 to about 85 F., is performed afterthe temperature of the emulsion is adjusted to fall between 90 and about125 F. The heavy bodied frosting composition is aerated at about 80 to100 F. to form a light bodied, ambient temperature storable,ready-to-spread frosting, that is highly resistant to drying out whenused to top a cake.

The term light bodied is used to indicate that the frosting has anessentially foamed cellular structure. The preferred light bodiedfrosting of the invention has sufficient gas entrapped therein so as tohave a specific gravity within the range from about 0.95 to about 1.2.By contrast, the heavy bodied composition, prior to the introduction ofthe gas, generally has a specific gravity within the range from about1.25 to about 1.45. Light bodied frostings of the present invention havea more attractive opaque appearance, are easier to spread withouttearing the crust of a cake, and have a softer, creamier, mouth-feelduring ingestion.

The term ambient temperature storable is used to indicate that thefrosting will not separate into its component parts or otherwiseappreciably degrade when exposed to temperatures of up to about 100 F.for at least about 6 months.

The temi ready-to-spread means that the frosting may be used by thehousewife exactly as it is removed from the container without furtheraddition of additives, beating, or any other manipulative techniques.

The term oil-inwater emulsion is used throughout for convenience torefer to a glyceridic-oil-phase-in-aqueous phase emulsion. Both theglyceridic oil phase and the aqueous phase used to form the emulsionwill usually have other components in addition to the glyceridic oil andwater respectively. The compositions of the two phases will now bedescribed in more detail.

It is essential to the practice of the invention that the aqueous phase,which is blended to form the oil in-water emulsion, have from about 1.5to about 5.5 percent by weight of a colloidal cold-water swellablepolysaccharide in it based on the total oil-in-water emulsion weight.The polysaccharide serves as a bodying agent for the frosting, impartingto it improved resistance to phase separation. The dry weight of thecoldwater swellable polysaccharide can constitute from about 0.5 toabout 1.8 percent by weight of the complete frosting.

The aqueous phase at a temperature of about 60 to about F. may alsocontain corn syrup; fungistats such as potassium sorbate and the like;salt; gelling agents such as propylene glycol alginate and the like;flavors; whitening agents such as titanium dioxide, and the like;artificial colors; preservatives such as calcium disodiumethylenediaminetetraacetic acid (EDTA) and the like; and emulsifyingagents.

The glyceridic oil is an edible oil having a melting point in excess ofand less than F. such as margarine oil, shortening, or butter oil. Theglyceridic oil phase at a temperature of about 90 to about 135 F. musthave an edible emulsifier such as monoand/or di-glycerides,polyoxyethylene sorbitan monostearate (polysorbate 60), lecithin, ormixtures thereof. These emulsifiers, singly and/or in combinations,favor the formation of oil-in-water emulsions. The oil phase may alsocontain artificial oil soluble colors. A stabilizer such as a highlyhydrogenated vegetable oil, which serves to raise the melting point ofthe glyceridic oil phase and thus prevent oil separation may also bepresent.

As was mentioned above, storability of the frosting at ambienttemperature will not be satisfactory unless from about 0.5 to about 1.8percent by weight of a colloidal cold-water swellable polysaccharide,based on the weight of the total frosting, is introduced into thefrosting. The polysaccharide must be of a type that will hydrate to forma water sol. The size of the water sol particles should preferably bebelow about 5 microns and more preferably below about 1 micron. Mostpreferably the colloidal polysaccharide is dispersed into the aqueousphase that is used to form the oil-in-water emulsion.

Suitable colloidal polysaccharides include cold-water swellablecellulose and cold water swellable starch. Particularly preferred is acold water swellable micro-crystalline cellulose which is waterinsoluble, but hydrates to a water sol; one such form of cellulose ismarketed under the brand name of Avicel RC-501 (manufactured by AmericanViscose Division, FMC Corporation, Marcus Hook, Pa.). Avicel RC-501 typeparticles disperse into colloidal sols with particle sizes less than onemicron in size. The colloidal sols serve to suspend the sugar.Preferably from about 0.8 to about 1.2 percent by weight of thecold-water swellable polysaccharide is used in the novel frosting.

The aqueous phase and the glyceridic oil phase may be blended togetherusing any conventional emulsification technique, such as colloid mills,turbolizers with a high shear effect, or any other homogenizing deviceused to prepare oil in-water emulsions. It is necessary, however, thatthe blending take place at a temperature of at least about 90 F. Iflower temperatures are used, difficulty will be experienced in obtainingstable emulsions.

The oil-in-water emulsion temperature must be maintained in the rangefrom about 90 to about F., and more preferably to a temperature ofl00-ll0 F. before being mixed soon thereafter with the comminuted sugarphase.

The oil-in-water emulsion must be maintained throughout the manufacture,packaging, storage and use of the frosting; otherwise oil separation atelevated temperatures will result. lt was surprising to find that in thefrostings of this invention dehydration or drying out is greatlyrestricted despite the fact that the external phase of the emulsion(that exposed to the environment) is water.

The composition of the comminuted sugar phase is important. It shouldcontain from about 2% to about 9/11 part by weight sucrose for each 1part by weight of dextrose. 1f the sugar phase contains no otheradditives, it should contain from about 45 to about 70 percent by weightsucrose and from about 30 to about 55 percent by weight dextrose. Boththe dextrose and the sucrose must be finely divided. The com monly used6X and 10X sucrose is suitable. The dextrose should be of about the sameor smaller particle size. lf sucrose is used in a smaller ratio todextrose, the frosting will tend to harden at lower temperatures andbecome too soft at elevated temperatures, when it is subjected totemperature cycling. Use of sucrose at a higher ratio to dextrose willmake the frosting noticeably overly sweet.

If a frosting is desired with a chocolate, cocoa, or other flavor, acomminuted flavoring material can be used to replace a portion of thetotal sugar phase. The ratio of sucrose to dextrose should, however, notfall outside the above specified range. As much as about 20 percent byweight of the sugar phase can be replaced with comminuted cocoa, or thelike. Dried instant coffee powder may also be added in lesser amountsthan cocoa or added in combination with the cocoa powder.

From about 55 parts to about 85 parts of the comminuted sugar phasemaintained in the temperature range of 6585 F. and preferably 72 to 78F. are blended with from about 45 parts to about parts, respectively, ofthe oil-in-water emul sion, the parts figures being by weight.Preferably from about 65 parts to about 75 parts of the comminuted sugarphase are used, respectively, for each 35 parts to 25 parts in theoilinwater emulsion, the parts figures being by weight.

It is essential to the practice of the invention that the comminutedsugar phase be turbulently mixed with the oil-inwater emulsion at atemperature in the range from about 70 to about 120 F. with thepreferred range 85 to 105 F. This provides a smooth frosting of pleasingtexture. A preferable method for obtaining this turbulent mixing is toimpinge the emulsion and the comminuted sugar phase at a high velocity.Many commercial, high impact, liquid-solid mixers are available whichcan readily accomplish the required turbulent mixing. The .l. H. DayCentri-Flo Solids-Liquids Blender, a Fitzpatrick Malaxator, and thecontinuous type Littleford-Lodige Precision Mixer are only threeexamples of many such mixers.

One pass, in a continuous process, through a high impact instantaneousmixer such as the .l. H. Day Centri-Flo Solids- Liquids Blender,possesses many commercial advantages over the use of a hatch mixer.Shelf life of the frosting is promoted and a deaerated high densityfrosting results. The high density frosting can be aerated with anon-reactive gas. The glyceridic oil will not separate or spoil.

Recycle or batch mixing systems, although usable, must be carefullyregulated to avoid breakdown of the emulsion (phase separation). Afrosting made by working in the batch process cannot withstand storageat the elevated temperatures which often prevail at retail outlets forlong periods of time without separation of the oil at the surface.

A relatively heavy bodied frosting composition will result from theturbulent mixing of the sugar phase with the oil-inwater emulsion. Toobtain a truly light bodied composition suitable for use as aready-to-spread frosting, it is necessary to aerate the heavy bodiedcomposition with a gas, preferably a non-reactive gas such as nitrogen.Although air may also be used, the resulting frosting will not have themaximum flavor life attainable when the preferred non-reactive gas isused.

The aeration at about 80 to about 100 F. may be accomplished by anyconvenient technique. For example, the gas can be forced through smallorifices into the heavy bodied composition as the composition flowsthrough a tube or vessel into a mixing chamber for uniform distributionof the gas. Once the aeration is completed, the density of thecomposition will be much reduced and it will be converted into a lightbodied, ready-to-spread frosting that is stable and storable at ambienttemperature. Any edible non-reactive gas may be used in the preferredcomposition; for example, nitrogen, nitrous oxide, carbon dioxide, orthe like. The final product is packaged im mediately thereafter at atemperature range of 85 to 95 F.

The invention will be better understood by reference to the exampleswhich follow. The examples are meant to be illustrative only, and theinvention, of course, is not to be limited thereto. All percentage andpart figures are percentage and part by weight unless otherwisespecifically designated.

EXAMPLE 1 Preparation of Vanilla Flavored Frosting An aqueous phase wasformulated using 9.0 percent corn syrup, 0.3 percent propylene glycolalginate, 0.9 percent vanilla flavor, 0.6 percent titanium dioxide, 0.6percent of a butter-flavor mixture comprising butyric acid. diacetyl andacetyl methyl carbinol, 3.0 percent microcrystalline cellulose (AvicelRC-50l 0.20 percent potassium sorbate, 0.00472 percent calcium disodiumEDTA, 1.8 percent sodium chloride, and 36.0 percent water. Theseconcentrations are expressed in terms of the final oil-in-aqueous phaseemulsion prepared.

An oil phase was formulated using 33.0 percent partially hydrogenatedmargarine oil with an iodine value of 98.6 and a melting point of 955F., 12.0 percent of a glyceridic vegetable oil stabilizer having aniodine value of 46 and a melting point of 121 F., 0.24 percentpolyoxyethylene sorbitan monostearate, 0. 1 percent sorbic acid, 1.8percent monoand di-glycerides, and 0.08 percent yellow food color. Herealso. the concentrations are expressed in terms of the final oil-inwateremulsion.

The oil phase was heated to a temperature of approximately 125 F. About52 parts of the aqueous phase formulated at approximately 70 F. andabout 47 parts of the oil phase were blended in a Charlotte Colloid Millto form an oilin-water emulsion. The temperature of the mixture, and theemulsion formed from the mixture, was approximately F. The resultingoilin-water emulsion was passed through a heat exchanger (Votator) andheated therein to a temperature of 102 F.

A sugar phase was formulated using equal quantities of 6X powderedsucrose and fine mesh powdered dextrose, i.e., each component being 50percent of the comminuted sugar phase. The sugar blend temperature wasapproximately 72 F.

The emulsion (33 pans) and the sugar phase (67 parts) were blendedtogether using a J. H. Day Centri-Flo Solids- Liquids Blender. Thisresulted in the formation of a heavy bodied frosting composition with atemperature of about 90 F. and with a specific gravity of 1.36.

The heavy bodied frosting composition was forced through a pipe wherenitrogen gas was injected into the composition in the form of minutebubbles and then into a mixing chamber for uniform distribution of thegas. A light bodied frosting was produced with a specific gravity of1.08; product temperature was about 90 F. at the time of packaging. Thefrosting had excellent storability at temperatures of up to F. for timesas long as 6 months. lt could be readily spread on cakes and wasdelicious in flavor and pleasing in mouthing texture. The frosting didnot separate or otherwise degrade when subjected to repeated temperaturecycling in the range from 70 to 100 F.

EXAMPLE ll Preparation of Milk Chocolate Flavored Frosting An aqueousphase was formulated using 8.20 percent corn syrup, 0.27 percentpropylene glycol alginate, 0.27 percent vanilla flavor, 1.36 percentsalt, 5.46 percent dry whole milk solids, 0.19 percent potassiumsorbate, 0.00423 percent calci' um disodium EDTA, 0.0054 percent butterflavor, 2.73 percent Avicel RC-50l, and 38.54 percent water. Theseconcentrations are expressed in terms of the final oil-in-water emulsionprepared.

An oil phase was formulated using 32.0 percent partially hydrogenatedmargarine oil with an iodine value of 98.6 and a melting point of 95.5,9.0 percent of a hydrogenated glyceridic vegetable oil stabilizer havingan iodine value of 34.0 and a melting point of 128.5, 0.20 percent partspolyoxyethylene sorbitan monostearate, 0.08 parts sorbic acid and 1.67parts monoand di-glycerides. Here also, concentrations are expressed interms of the final oil-in-water emulsion.

The oil phase was heated to a temperature of 130 F. About 57 parts ofthe aqueous phase at about 65 F. and about 43 parts of the oil phasewere blended in a Charlotte Colloid Mill to form an oilin-aqueous phaseemulsion. The temperature of the mixture, and the emulsion formed fromthe mixture, was approximately 92 F. The resulting oil-in-water emulsionwas passed through a heat exchanger (Votator) and heated to atemperature of F.

56.0 Parts of a sugar phase at about 74 F. made with equal parts of 6Xsucrose and fine mesh powdered dextrose, 8.0 parts powdered Dutchprocess cocoa, and 36.0 parts of the emulsion were blended togetherusing a 5. H. Day Centri-Flo Solids-Liquids Blender. This resulted inthe formation of a heavy bodied frosting composition having a specificgravity of 1.34 and a temperature of 95 F.

The heavy bodied frosting composition was forced through a pipe wherenitrogen gas was injected into the composition in the form of minutebubbles and then into a mixing chamber for uniform distribution of thegas. A light bodied frosting of about 95 F. in temperature was producedwith a specific gravity of 1.11. This frosting had excellent stabilityat tem' peratures up to 100 F. for as long as 6 months. It could bereadily spread on cakes and was of excellent milk chocolate flavor andtexture.

EXAMPLE lIl Preparation of Chocolate Fudge Flavored Frosting An aqueousphase was formulated using 40.68 percent water, 1 1.07 percent cornsyrup, 0.28 percent propylene glycol alginate, 1.38 percent salt, 01 1percent vanilla flavor, 0.15 percent potassium sorbate, 0.00430 percentcalcium disodium EDTA, 0.022 percent butter flavor, and 2.77 percentAvicel RC-501. These concentrations are expressed in terms of the finaloil-in-water emulsion prepared.

An oil phase was formulated using 30.44 percent partially hydrogenatedmargarine oil with an iodine value of 98.6 and a melting point of 955 F,l 1.07 percent of a glyceridic vegetable oil stabilizer having an iodinevalue of 46 and a melting point of 121 F., 0.21 percent partspolyoxyethylene sorbitan monostearate, 0.08 parts sorbic acid, and 1.70parts monoand di-glycerides. Here also, concentrations are expressed interms of the final oil-in-water emulsion.

The oil phase was heated to a temperature of 125 F. About 43.5 parts ofthe aqueous phase at about 75 F. and about 56.5 parts of the oil phasewere blended in a Charlotte Colloid Mill to form an oil-in-wateremulsion. The temperature of the mixture and the emulsion formed fromthe mixture was approximately 90 F. The resulting oil-in-water emulsionwas passed through a heat exchanger (Votator) and heated to atemperature of 105 F.

About 60.4 parts of a sugar phase made as described in Example l, 3.0percent Dutch process cocoa and 36.6 parts of the emulsion were blendedtogether using a J. H. Day Centri- Flo Solids-Liquids Blender. Thisresulted in the formation ofa heavy bodied frosting composition ofspecific gravity 1.34 and about 94 F. in temperature.

The heavy bodied frosting composition was forced through a pipe wherenitrogen gas was injected into the composition iri the form of minutebubbles and then into a mixing chamber for uniform distribution of thegas. A light bodied frosting of about 99 F. in temperature was producedwith a specific gravity of 1.08. This frosting had excellent stabilityat temperatures up to 100 F. for as long as 6 months. It could bereadily spread on cakes and was of excellent chocolate fudge flavor andtexture.

EXAMPLE IV Preparation of Vanilla Flavored Frosting Using Littleford-Lodige Precision Mixer of the Continuous Type The process as describedin Example I was repeated to the point where a 105 F. emulsion and asugar phase with a temperature of approximately 72 F. were available.

The sugar phase was then blended continuously with the oilin-wateremulsion in a Littleford-Lodige Precision Mixer of the continuous type.During this blending operation, gaseous nitrogen was introduced into themixture by nitrogen blanketing the total frosting blend while it wasbeing blended inside the Littleford-Lodige Mixer. Air was therebyexcluded from the frosting. An aerated frosting of about 95 F. intemperature and having a specific gravity of 1.0 was obtained.

Once again, a room temperature storable, ready-to-spread frosting oflight body and excellent spreadability, flavor, and texture wasobtained.

CONCLUSION As a result of this invention, it is possible to make a lightbodied, room temperature storable, ready-to-spread frosting of extremelyhigh quality, flavor, texture, and highly resistant to drying out.Further, it is possible to make this frosting with a portion of thesucrose being replaced by dextrose. This provides a product that is of aless sweet and hence a more pleasing flavor than ordinary sucrose-basedfrostings. The criticality of utilizing a colloidal cold-water swellablepolysaccharide in the composition and the necessity of formulating anoil-inwater emulsion at a temperature of at least about F. has beenparticularly pointed out.

While the invention has been described in connection with specificembodiments thereof, it will be understood that it is capable of furthermodification, and this application is intended to cover any variations,uses, or adaptations of the invention, following, in general, theprinciples of the invention and including such departures from thepresent disclosure as come within known or customary practice in the artto which the invention pertains and as may be applied to the essentialfeatures hereinbefore set forth, and as fall within the scope of theinvention.

That which is claimed is:

1. A process for producing a storable aerated light bodied frostingcomprising turbulently mixing, at a temperature in the range from about70 to about 120 F.

from about 55 to about 85 parts, by weight, of a comminuted sugarcomposition having a temperature of from about 65 to 85 F., said sugarcomposition consisting of from about 45 to 70 percent, by weight,sucrose, and from about 30 to 55 percent, by weight, dextrose; and

from about 15 to about 45 parts, by weight, of aglyceridic-oil-phase-in-aqueous-phase emulsion having from about 1 partto about 2.5 parts of the aqueous phase for each part of the glyceridicoil phase, the parts figures being by weight, said aqueous phaseincluding from about 1.5 to about 5.5 percent, by weight based on theemulsion weight, of a colloidal cold-water swellable polysaccharide, toform a heavy bodied frosting; and

aerating the heavy bodied frosting within a temperature range of 80 toF. with a non-reactive gas to form the storable aerated light bodiedfrosting.

2. A process in accordance with claim I wherein from about 65 to 75parts by weight, sugar composition and from about 25 to 35 parts, byweight ofthe emulsion are turbulently mixed.

3. A process in accordance with claim 1 wherein the glyceridic oil is anedible oil having a melting point in excess of 90 F. and less than F.

4. A process in accordance with claim 1 wherein the nonreactive gas isselected from the group consisting of nitrogen, carbon dioxide, nitrousoxide, and mixtures thereof.

5. A process in accordance with claim 1 wherein the colloidal cold-waterswellable polysaccharide is selected from the group consisting ofcold-water swellable cellulose and coldwater swellable starch.

6. A process in accordance with claim 1 wherein the emulsionincludescorn syrup, propylene glycol alginate, flavor, potassium sorbate, acalcium disodium salt of ethylene diaminetetraacetic acid,polyoxyethylene sorbitan monostearate, sorbic acid, monoanddi-glycerides, and coloring material.

7. A process in accordance with claim 1 wherein as much as about 20percent by weight of the sugar phase is replaced with a solid comminutedflavoring material.

8. A process for producing a light bodied, ambient temperature storable,ready-to-spread frosting comprising mixing together an aqueous phasehaving a temperature of about 60 to about 80 F and consisting of waterand from about 1.5 to about 5.5 percent, by weight of a colloidalcold-water swellable polysaccharide, the percentage being based on theemulsion weight, and a glyceridic oil phase including an edibleemulsifier, having a temperature in the range from about 90 to about 125F.; the weight ratio of the aqueous phase to oil phase being from about1 to about 2.5,

emulsifying at a temperature of at least about 90 F, the

mixture to form an oil-in-water emulsion;

maintaining the emulsion at a temperature in the range from about 90 toabout 125 F.

turbulently mixing at a temperature in the range of from about 70 to 120F. a comminuted sugar composition having a temperature of 65 to 85 F.said sugar composition consisting of from about 45 to 70 percent, byweight, sucrose, and from about 30 to 55 percent, by weight, dextrose;and the emulsion to form a heavy bodied frosting composition; and

aerating the heavy bodied frosting composition within a temperaturerange of 80 to 100 F. with an non-reactive gas to form the light bodied,ambient temperature storable, ready-to-spread frosting.

9. A process in accordance with claim 8 wherein the emulsion constitutesfrom about 25 percent to about 40 percent and the sugar phase from about60 to about 75 percent of the frosting, the percentage figures being byweight.

10. A process in accordance with claim 8 wherein the glyceridic oil isan edible oil having a melting point in excess of and less than F.

11. A process in accordance with claim 8 wherein the nonreactive gas isselected from the group consisting of nitrogen, carbon dioxide, nitrousoxide, and mixtures thereof.

12. A process in accordance with claim 8 wherein the colloidalcold-water swellable polysaccharide is a microcrystalline cellulose.

13. A process in accordance with claim 8 wherein the aqueous phaseincludes corn syrup, propylene glycol alginate, flavor, potassiumsorbate, and a calcium disodium salt of ethylenediaminetetraacetic acid.

14. A process in accordance with claim 8 wherein the sugar compositionof substantially equal parts of powdered sucrose and powdered dextrose.

15. A process in accordance with claim 8 wherein the oil phase includespolyoxyethylene sorbitan monostearate, sorbic acid, mono anddi-glycerides, and coloring material.

2. A process in accordance with claim 1 wherein from about 65 to 75parts by weight, sugar composition and from about 25 to 35 parts, byweight of the emulsion are turbulently mixed.
 3. A process in accordancewith claim 1 wherein the glyceridic oil is an edible oil having amelting point in excess of 90* F. and less than 120* F.
 4. A process inaccordance with claim 1 wherein the non-reactive gas is selected fromthe group consisting of nitrogen, carbon dioxide, nitrous oxide, andmixtures thereof.
 5. A process in accordance with claim 1 wherein thecolloidal cold-water swellable polysaccharide is selected from the groupconsisting of cold-water swellable cellulose and cold-water swellablestarch.
 6. A process in accordance with claim 1 wherein the emulsionincludes corn syrup, propylene glycol alginate, flavor, potassiumsorbate, a calcium disodium salt of ethylene diaminetetraacetic acid,polyoxyethylene sorbitan monostearate, sorbic acid, mono-anddi-glycerides, and coloring material.
 7. A process in accordance withclaim 1 wherein as much as about 20 percent by weight of the sugar phaseis replaced with a solid comminuted flavoring material.
 8. A process forproducing a light bodied, ambient temperature storable, ready-to-spreadfrosting comprising mixing together an aqueous phase having atemperature of about 60* to about 80* F. and consisting of water andfrom about 1.5 to about 5.5 percent, by weight of a colloidal cold-waterswellable polysaccharide, the percentage being based on the emulsionweight, and a glyceridic oil phase including an edible emulsifier,having a temperature in the range from about 90* to about 125* F.; theweight ratio of the aqueous phase to oil phase being from about 1 toabout 2.5, emulsifying at a temperature of at least about 90* F. themixture to form an oil-in-water emulsion; Maintaining the emulsion at atemperature in the range from about 90* to about 125* F. turbulentlymixing at a temperature in the range of from about 70* to 120* F. acomminuted sugar composition having a temperature of 65* to 85* F. saidsugar composition consisting of from about 45 to 70 percent, by weight,sucrose, and from about 30 to 55 percent, by weight, dextrose; and theemulsion to form a heavy bodied frosting composition; and aerating theheavy bodied frosting composition within a temperature range of 80* to100* F. with an non-reactive gas to form the light bodied, ambienttemperature storable, ready-to-spread frosting.
 9. A process inaccordance with claim 8 wherein the emulsion constitutes from about 25percent to about 40 percent and the sugar phase from about 60 to about75 percent of the frosting, the percentage figures being by weight. 10.A process in accordance with claim 8 wherein the glyceridic oil is anedible oil having a melting point in excess of 90* and less than 120* F.11. A process in accordance with claim 8 wherein the non-reactive gas isselected from the group consisting of nitrogen, carbon dioxide, nitrousoxide, and mixtures thereof.
 12. A process in accordance with claim 8wherein the colloidal cold-water swellable polysaccharide is amicrocrystalline cellulose.
 13. A process in accordance with claim 8wherein the aqueous phase includes corn syrup, propylene glycolalginate, flavor, potassium sorbate, and a calcium disodium salt ofethylenediaminetetraacetic acid.
 14. A process in accordance with claim8 wherein the sugar composition of substantially equal parts of powderedsucrose and powdered dextrose.
 15. A process in accordance with claim 8wherein the oil phase includes polyoxyethylene sorbitan monostearate,sorbic acid, mono- and di-glycerides, and coloring material.